Caribbean Carrot Soup

I don’t know how to put in words the deliciousness that is this soup! YOU HAVE TO MAKE IT!! My mom found the recipe in her Madison magazine and it sounded perfect from the start since I love soup and it has some of my favorite ingredients: coconut milk, ginger and sriracha (well it called for hot sauce but my mom used sriracha). My mom, Ryan and I have almost eaten the whole batch in three days and we can’t wait to make it again. We made it with a big kick of spice which went perfect with the caribbean flavors. I HIGHLY recommend you make it. It’s light, flavorful and filled with healthy beta-carotene. I’m speechless it was so good…Delish!!

Caribbean Carrot Soup

Source: Madison Magainze March 2013


5 pounds large carrots
2 tbsp plus 3 tbsp canola or sunflower oil
1 large yellow onion
4 cloves garlic
1 tbsp fresh ginger
1 tbsp curry powder
1 bay leaf
1/4 cup plus 2 quarts vegetable or chicken stock
1.5 cans coconut milk
Salt, pepper and hot sauce to taste – my mom used sriracha
Chopped cilantro (for garnish) – we skipped this since we didn’t have any cilantro in the fridge


Peel and chop carrots into large pieces. Coat in about 2 tbsp oil and 1/4 cup stock. Place on parchment and roast at 400 degrees for about 45–60 minutes until carrots are fork-tender.

While carrots are in the oven, chop onion and garlic and grate ginger. In the bottom of a large enameled pot, add 3 tbsp oil and saute garlic, onion and ginger until onions are translucent. Add curry powder and bay leaf and sauté about 1 minute. Add roasted carrots and 1 quart broth and let come to a simmer. Pour in remaining stock and bring to a simmer again. Add coconut milk and remove bay leaf.

Use immersion blender to puree soup, adding stock to thin to desired consistency. Add salt, pepper and hot sauce to taste. Serve hot with chopped cilantro.